Quantitative Analysis of Catechins in Tea Leaves

Introduction

In collaboration with the National Agriculture and Food Research Organization, Shimadzu Corporation has been developing a simple, quick and accurate method of analyzing functional components in agricultural and food products. This report introduces a quantitative method for catechins analysis in tea leaves and presents the results obtained in two kinds of them. Catechins, a kind of polyphenols, are classified into flavanols which are a group of flavonoid compounds. There are four main green tea catechins: epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin. In this report, including these green tea ones, were analyzed.

March 1, 2022 GMT